Let’s look at the raw craft of food: low intervention wine & cheese…
I start this episode with some BIG NEWS! I’m writing a book!! (HarperCollins William Morrow will publish it in spring of 2021!) I give a quick breakdown of what it’s about, and how it relates to today’s guests….
First up, I talked with the founder of Natural Born Wine, Oli and Sam. They began their wine importing company three years ago, a career shift for both of them (they came from a writing background). I love their story of how they got into this path, which is unexpected and delightful, and we talk about what it means for a wine to be a natural wine, and the principles behind wines that are biodynamic.
I also talked with Tom Calver of Westcombe Dairy. Westcombe’s beloved Cheddar is made in Somerset, England (the area that’s home of Cheddar cheese!). He and I talk in their Cheddar maturation cave about what it means to make cheese with raw milk, the concept of farming with flavor, and why he’s not a cheese elitist.
In this episode, I wove together the wine and cheese interviews because I wanted to make a connection between these two seemingly very different products and the paralleled issues they face of agricultural principles, taste, quality and the larger values at play.
I hope you enjoy the episode!
–Natural Born Wine–
Instagram & Twitter // @naturalbornwine
Website // www.naturalbornwine.com/
Instagram // @westcomedairy
Website // www.westcombedairy.com/
–Keep It Quirky–
Instagram // @keepitquirkypodcast
Katie Quinn on Insta & Twitter // @qkatie
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